Description
Delicious and moist Banana Coffee Cake Muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed (about 1 cup)
- ½ cup sour cream
- ½ cup chopped walnuts or pecans (optional)
- ½ cup brown sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Fold in the sour cream and nuts if using.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- In a small bowl, mix the brown sugar and ground cinnamon for the topping. Sprinkle the mixture evenly over the muffin batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a sweeter muffin, add chocolate chips or dried fruit to the batter.
- To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg